We start by cooking the Jamaican flower in the 4 cups of water to moisturize the flower when it starts to boil we remove it from the water and proceed to strain it and store it.
Place a medium skillet, heat with oil over medium heat, add the onion slices and cook while moving from time to time until they start to caramelize.
Now add the hydrated Jamaican flower and chipotle chili, season with a pinch of salt, and let them cook for about 5 minutes.
To assemble the quesadillas, heat the flour tortillas in a comal over low heat, only until the tortillas are soft. Put 2 to 3 tablespoons of grated cheese on each tortilla with 2 or 3 tablespoons of Jamaican flower stew. Fold the tortillas in half. Heat the quesadillas in the comal, turning occasionally, until the cheese melts.